Vegan Zuppa Toscana
Author: 
Recipe type: Vegan
Cuisine: Italian-Inspired
Cook time: 
Total time: 
Serves: 6 servings
 
This easy Zuppa Toscana is a delicious vegan twist on one of Olive Garden’s most popular menu items. Rich and creamy broth with tender potatoes, vegan sausage, and kale makes for the perfect comforting bowl of soup. Serve with crusty bread for a cozy meal that everyone is sure to love!
Ingredients
  • • 1 tablespoon vegan butter
  • • 1 small onion, roughly chopped
  • • 1 cup diced celery
  • • 1 cup diced carrots
  • • 10 cloves minced garlic
  • • 1 pound vegan sausage
  • • 2 teaspoons smoked paprika
  • • 1 teaspoon red pepper flakes, optional
  • • 2 ½ pounds potatoes, peeled and cut into ½ - inch cubes
  • • ⅓ cups chopped parsley, plus more for garnish
  • • 8 cups vegan chicken broth
  • • 2 cups unflavored and unsweetened soy milk
  • • ¼ cup cornstarch mixed with ¼ cup water
  • • 2 tablespoons white wine vinegar
  • • Salt and pepper, to taste
  • • 1 bundle of kale, stems removed and roughly chopped (about 6 cups)
  • • Vegan parmesan shreds, for garnish
Instructions
  1. Heat the butter in a stockpot or Dutch Oven over medium heat. Once the butter is melted, add the onion, celery, carrots, and garlic, and cook, stirring often, until the onion is translucent and the garlic is fragrant, 2 to 3 minutes.
  2. Add the vegan sausage, season with the smoked paprika and red pepper flakes (if using), and continue to cook, breaking the sausage up with the back of a wooden spoon, until heated through, 4 to 5 minutes.
  3. Next, add the potatoes, parsley, and broth. Give it a good mix to combine and increase the heat to medium-high. Once it reaches a light boil, reduce the heat to medium-low, cover, and simmer until the potatoes are nearly fork tender, 12 to 15 minutes.
  4. Remove the lid, increase the heat to medium, and add the soy milk and cornstarch slurry. Continue to simmer, uncovered, until the potatoes are fork tender and the soup has thickened, 5 to 8 minutes (note: at this point, you can also add the kale to the pot, but I prefer to add the kale at the time of serving … I hate when it gets soggy after reheating!)
  5. Off the heat, stir in the white wine vinegar, mixing to combine. Taste and adjust seasonings, if necessary.
  6. Serve immediately over chopped kale and garnish with vegan parmesan and parsley, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/vegan-zuppa-toscana/